Black Sea Bass With Moroccan Vegetables And Chile Sauce Recipe

Name: Black Sea Bass With Moroccan Vegetables And Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 cup chopped leeks (or onions); 3 cloves garlic, chopped; 2 teaspoons chopped fresh oregano; 2 teaspoons curry powder; 1 teaspoon allspice; 1/8 teaspoon freshly ground black pepper; 2 cups chopped fresh tomato; 1 large green bell pepper, cored, seeded and thinly sliced; 2 celery stalks, thinly sliced; 2 tablespoons low-sodium soy sauce; 1/2 cup low-sodium, fat-free vegetable stock; 2 large carrots, peeled and thinly sliced; 1 cup cauliflower florets; 1 cup broccoli florets; 1/2 cup low-sodium, fat-free vegetable stock; 4 cups fresh spinach; 2 large zucchini, cut into 1/4-inch chunks; 4 fillets black sea bass (about 6 ounces each); 1 cup couscous; 2 teaspoons pine nuts; 1/4 cup fresh dill, chopped; 1/4 cup crumbled feta

Servings: persons

1 teaspoon olive oil
1 cup chopped leeks (or onions)
3 cloves garlic, chopped
2 teaspoons chopped fresh oregano
2 teaspoons curry powder
1 teaspoon allspice
1/8 teaspoon freshly ground black pepper
2 cups chopped fresh tomato
1 large green bell pepper, cored, seeded and thinly sliced
2 celery stalks, thinly sliced
2 tablespoons low-sodium soy sauce
1/2 cup low-sodium, fat-free vegetable stock
2 large carrots, peeled and thinly sliced
1 cup cauliflower florets
1 cup broccoli florets
1/2 cup low-sodium, fat-free vegetable stock
4 cups fresh spinach
2 large zucchini, cut into 1/4-inch chunks
4 fillets black sea bass (about 6 ounces each)
1 cup couscous
2 teaspoons pine nuts
1/4 cup fresh dill, chopped
1/4 cup crumbled feta

1
["Line a 9"" x 12"" baking dish with foil. Set aside. Heat oven to 400u00b0F. Heat oil in a large saucepan over medium heat. Cook leeks, garlic, oregano, curry, allspice and black pepper until leeks become translucent, stirring, 2 to 3 minutes. Add tomato, bell pepper, celery and soy sauce. Cook until pepper softens, 2 to 3 minutes. Add stock. Simmer, covered, 25 to 30 minutes. Place carrots, cauliflower, broccoli and stock in prepared dish. Bake until vegetables begin to soften, 10 to 12 minutes. Remove from oven. Add spinach and zucchini. Place fish on top of vegetables. Drizzle with sauce. Bake until fish is cooked through and vegetables are tender, 15 to 20 minutes. While fish cooks, prepare couscous as directed on package. Top each plate with 1/4 cup couscous, 1/4 of vegetables and 1 fillet. Sprinkle with pine nuts, dill and feta. Serve immediately."]

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 cup chopped leeks (or onions), 3 cloves garlic, chopped, 2 teaspoons chopped fresh oregano, and more.

Yes, Black Sea Bass With Moroccan Vegetables And Chile Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Sea Bass With Moroccan Vegetables And Chile Sauce

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